Hidden away on Kau U Fong in Central is Yashima, an intimate, 10-seat omakase restaurant helmed by Chef Takahashi Kouya, who brings over 30 years of experience honing his craft at renowned omakase restaurants in Tokyo. 

At Yashima, which opened about a year ago, Chef Kouya expertly balances traditional Japanese techniques with innovative flavour combinations to create a stellar dining experience. For HK$2,680 per person, guests can enjoy a multi-course omakase meal featuring appetisers, sashimi, grilled dishes, fried items, sushi and dessert. 

Highlights include the matsuba gani (snow crab) topped with glistening orange globes of uni (sea urchin), caviar, shiso flower and a dash of vinegar, showcasing the sweetness of the crab against the briny uni and herbaceous shiso.

Another standout is the soy-marinated kegani (hairy crab), served raw to highlight its fresh, oceanic sweetness, which peaks during crab season in late summer when the roe is abundant. 

The cutlassfish, which has a flavour somewhere between flounder and sea trout, is served with tongue-tingling house-made spicy radish to balance the rich fattiness of the fish.

Sweet hokkigai (surf clam) shines with floral shiso and bright yuzu zest.

Japanese abalone is steamed tender for six hours, then paired beautifully with an umami liver sauce. Miso-glazed spaghetti and pumpkin purée are worthy accompaniments. 

Tempura reaches refined heights with slivers of fish, corn kernels and yam dipped in a kombu-infused soy sauce.

A clear kombu-bonito broth with akamutsu (blackthroat sea perch) and kuruma (tiger prawn) exemplifies the clean, delicate flavours of Japanese cuisine.

The sushi courses showcase Chef Kouya’s knifework, presentation and ability to balance texture and flavour. Sushi highlights include the ika (squid) with its perfect chew, medium-fatty jikinmedai (golden-eye snapper), super-sweet mirugai (geoduck), crunchy botan ebi (spot prawn), shime saba (cured mackerel), bonito and chutoro (medium-fatty tuna belly).

The sushi courses conclude with the briny sweetness of shirami uni (sea urchin).

Crème brûlée, Japanese honeydew melon and milk-and-cheese pudding finish the menu on a high.

Verdict

Yashima provides a refined, contemporary take on traditional omakase. Chef Kouya’s decades of culinary experience shine through in the finesse and delicate flavours showcased, making this an unforgettable dining experience for any Japanese cuisine lover.

This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.

For more articles like this, like Foodie on Facebook and follow us on Instagram and Threads

The post Yashima: A Superb Omakase Experience in the Heart of Hong Kong appeared first on Foodie.

Here are a few of LucAle’s most outstanding dishes:

We commenced our meal with the thinly sliced warm baby cuttlefish (HK$238). The tender cuttlefish is served with a rich, nutty pistachio cream. The quinoa and toasted almonds add delightful crunch to the dish, which is a veritable symphony of flavours and textures.

For something more refreshing, the tuna tartare (HK$238) is served with a silky avocado cream. The soy sauce and Amalfi lemon dressing adds both umami tang and citrusy zing, offering a lovely balance of flavours.

When it comes to pasta, LucAle showcases its prowess. The shrimp ravioli (HK$278) features plump shrimp encased in silky, al-dente pasta parcels alongside porcini mushroom and artichoke, bathed in a shrimp-bisque sauce. The porcini mushroom imparts a rich, earthy aroma that elevates the dish.

Presented in a paper package, the hand-cut tagliolini with lobster, prawn and scallop ragout (HK$298) is a treasure trove of premium seafood cooked to tender, juicy perfection. The tomato-basil sauce adds a nice balance of acidity and sweetness.

The ravioli of Parma ham and mortadella (HK$218) is another solid pasta choice. The pasta parcels, filled with a mixture of cured meats, is slathered in a fragrant, buttery sage sauce. This is a supremely savoury dish.

Moving on to the mains, the coffee-crust pork tenderloin (HK$345) is a must-try. The pork is expertly cooked to medium rare, featuring a beautiful pink centre. The coffee crust gives a char to the exterior of the meat, providing a delightful contrast to the tender and juicy interior. The pan-fried duck liver on the side offers another layer of velvety texture and umami flavour, resulting in a truly exquisite combination.

Ending on a sweet note, LucAle’s tiramisu (HK$108) is an innovative take on the classic Italian dessert, with hazelnuts punctuating the coffee and mascarpone cream, all encased within a glass sphere. A thin layer of cocoa crisp tops the dish; we enjoyed cracking it open to reveal the deconstructed tiramisu.

Verdict

LucAle is an exceptional neighbourhood Italian restaurant that offers cuisine to rival any fine-dining establishment around town – all at a lower price point. For a memorable meal that’s extremely good value (taking into account the high-quality ingredients and expertise of the chefs), LucAle is hard to beat.

Where: 100 Third Street, Sai Ying Pun

For reservations: phone 3611 1842 or book online

This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.

For more articles like this, like Foodie on Facebook and follow us on Instagram

The post LucAle, Revamped appeared first on Foodie.

The menu at Vivere does not disappoint. The heart-shaped poached octopus (HK$138) is a standout dish, priced modestly. The tender octopus, cooked perfectly and seasoned with a delicate touch, is complemented by creamy mashed potato and the subtle aniseed flavour of fennel.

The tomato bruschetta (HK$78) is a traditional antipasto that highlights the restaurant’s commitment to using quality ingredients. The juicy tomatoes, seasoned with a hint of garlic and basil, are perched atop slices of crusty bread, making for delightful one-biters.

The stuffed mushrooms (HK$88) are generously filled with a fragrant mixture of herbs and cheese, providing a satisfying umami flavour combination.

For those craving something heartier, the spicy vodka rigatoni (HK$138) is an excellent option. The al-dente rigatoni is slathered in a spicy tomato sauce laced with vodka, making for a robust and flavourful pasta dish.

The chicken parmigiana (HK$148) is an Italian-American classic that’s executed to perfection at Vivere. The crispy breaded chicken is smothered in a zesty marinara sauce and topped with melted mozzarella cheese, creating a hearty dish that’s sure to satisfy any comfort-food craving.

The roasted lamb rack (HK$308) is another dish not to be missed. The lamb rack is seared to perfection tableside, enveloping the dining room in the intoxicating aroma of rosemary. The tender meat, cooked to a medium-rare blush, is a true testament to the chef’s skill and attention to detail.

To cap off the meal, the tiramisu (HK$88) is a beloved Italian dessert that leaves a lasting impression. The light and fluffy mascarpone cream, flavoured delicately with espresso and cocoa, is layered with ladyfingers soaked in sweet wine, creating a heavenly combination of flavours and textures.

Verdict

With an atmosphere that’s both elegant and lively, Vivere is a must-visit for any Italian food lover, with great entertainment on board to boot.

Where: 11/F, Sugar+, 31 Sugar Street, Causeway Bay

For reservations: phone 2186 6404 or book online

This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.

For more articles like this, like Foodie on Facebook and follow us on Instagram

The post First Look: Vivere appeared first on Foodie.

The café serves up a variety of drinks and dishes at reasonable prices. It’s a great spot for everything from a snack and drink to a full meal. The nicely renovated outdoor seating area is also the perfect place for pet owners.

As recommended by the staff, we decided to order Creo’s signature items on our first visit:

Spicy BBQ pork-belly roll (HK$138): this roll is incredibly filling and satisfying. The pork is grilled till it’s crispy on the outside and tender on the inside; it’s very flavourful and has a decent smoky aftertaste. The buttery roll is toasted, and the whole thing is topped up with spicy mayo and pickles. We love the layering of ingredients and combination of flavours in this sarnie.

Eton Mess (HK$88): Eton Mess is a traditional English dessert consisting of a mixture of strawberries, crushed meringue and whipped cream. It tastes like a creamy cloud of strawberry, punctuated with tiny bits of crispy meringue. This is a guilty pleasure that will brighten up your day!

Royal Brûlée (HK$48): the Royal Brûlée is an Earl Grey latte with a layer of caramelised sugar – just like the dessert of crème brûlée. This drink is foamy and creamy, with a pleasant floral aftertaste of Earl Grey.

Magic (HK$40): the proportion of espresso and milk is very well balanced in this simple coffee drink, with the coffee flavour leaning towards the nutty side.

Verdict

Creo by Brentwood is a colourful, delicious addition to Happy Valley’s café scene.

Where: 6 Sing Woo Road, Happy Valley

Opening hours: Friday–Wednesday, 8am–5:30pm

This write-up is based on an independent tasting, with no monetary compensation received. The opinions expressed here represent the author’s.

For more articles like this, like Foodie on Facebook and follow us on Instagram

The post First Look: Creo by Brentwood Opens in Happy Valley appeared first on Foodie.

Nagamoto is the eponymous restaurant of Chef Teruhiko Nagamoto, previously the head chef of two-Michelin-starred Kashiwaya. The restaurant lives by the notion of shun (local, seasonal food at the peak of perfection) while adopting techniques from kaiseki, the pinnacle of Japanese fine dining. Every detail matters under the capable direction of Nagamoto-san, from the calligraphy on the menu, to the flower arrangements in the dining area, to the selection and placement of the cutlery – all aiming to provide the most authentic Japanese dining experience possible.

The monthly-changing omakase menu (HK$2,680/person) at Nagamoto unfolds like a story, featuring interrelated courses that incorporate dozens of seasonal ingredients at the peak of their flavour.

Dashi tasting: the basic component of Japanese cuisine is dashi, a stock made from bonito and kombu. Before the meal commences, diners get to sample dashi in its purest form in order to experience the synergistic effect of the two ingredients. The flavour of the dashi is clean and light, with just a hint of umami to prevent it from overwhelming the main ingredients of each dish into which it is incorporated.

Sakizuke 1: presented on a crane-shaped plate that symbolises longevity, firefly squid from Toyama and yam and sawabi flowers from Shizuoka are gilded with a wasabi-vinegar miso sauce.

Sakizuke 2: this dish bursts with the signature bitterness found only in spring greens. Nagamoto-san manages to make the medicinal plants of canola and angelica enjoyable! Freshly ground sesame is drizzled on the lightly seared Hokkaido scallop, filling the dining room with an intense, nutty aroma.

Nimonowan: mebaru (rockfish) from Aomori is doused in dashi that is infused with the punchy and refreshing flavours of pepper leaf, ostrich fern and myoga (Japanese ginger). Because rockfish has firm flesh yet a mild taste, Nagamoto-san deep-fries it in a light batter to better release its flavours.

Mukōzuke 1: the condiments of the seasonal sashimi platter are shaped into a doll, celebrating Hinamatsuri, or Doll’s Day, in Japan. Tai (sea bream), thinly sliced ika (squid), shira ebi (white shrimp) and uni (sea urchin) are all of top quality, with karasumi (dried mullet roe) on the side for a twist of flavour and dose of extra umami.

Mukōzuke 2: this is so much more than the usual otoro and akami found at most sushi restaurants. The homemade leek soy sauce drizzled on the glistening fish is unforgettably impressive, while the shin tamanegi (new onion), which is sweeter and less pungent than normal yellow onion, adds a lot more depth to the dish.

Mukōzuke 3 (+HK$1,500 for 2): Ebisu lobster is prepared in two ways – one is eaten raw with caviar, while the other is lightly seared with creamy lobster roe.

Hassun: this course consists of three small dishes. The first is a deep-fried hamaguri (clam), symbolising a thriving relationship with your partner. The next dish is kuruma shrimp stuffed with caviar, while the third dish is colourful chirashi sushi with salmon roe, conger eel, shiitake mushroom and broad beans.

Yakimono: grilled A5 Miyazaki Wagyu. As simple as it might sound, Nagamoto-san brings this dish to a whole new level with his homemade sansho ponzu sauce. The punchy sauce cleverly dials down the oiliness of the Wagyu.

Hachimono: a simple yet hearty dish of sea bream cooked with yuzu, soy sauce, mirin, sake and a myriad of spring greens.

Gohan: this course was the highlight of our meal. The entire pot of rice is gilded with a thick layer of uni and shirasu (baby sardine). We recommend requesting socarrat (crispy rice) for some added textural contrast.

Mizumono: this is not your usual fruit platter! Artfully peeled and cut mango, orange, strawberry, blueberry and kiwi are paired in a yoghurt-like sauce made with white wine and cherry. Finally, freshly made traditional mugwort pancakes conclude the menu.

Verdict

Nagamoto is highly recommended for those looking for an authentic kaiseki-inspired meal. Not only will you leave with a satiated stomach, but you will also gain new insights into Japanese culture and dining etiquette.

Where: 8/F, 18 On Lan Street, Central

Website: phone/WhatsApp 5500 6063 or book online

This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.

For more articles like this, like Foodie on Facebook and follow us on Instagram

The post Dinner at Nagamoto: More Than Just a Meal appeared first on Foodie.

Every week, the team at KIN seek out various restaurants and chefs to collaborate with from around Asia. These restaurants entrust KIN with recipes of their signature dishes, and then KIN recreates them using sustainable, high-quality ingredients. You can feast on all your favourites from different cuisines and restaurants – including local restaurants like Yardbird, Sake Central, Emmer Pizzeria, Obp, Matchali and more. KIN also features an 18-tap bar serving up a variety of local craft beers, natural wine, sake and cocktails and a pop-up kitchen where chefs are invited to show off their talent and create one-of-a-kind dining experiences.

RELATED: Are high-end food halls the way of the future?

KIN Food Halls emphasises sustainability. The venue is spacious and minimalistic, featuring furniture built using sustainable materials – it’s eye-opening knowing that crab shells and fruit skins can be turned into stylish tables! They also utilise organic and regeneratively farmed ingredients, providing new insights into the way in which we eat.

What to try at KIN Food Halls

For us, the most appealing dish on the menu is the Taiwanese beef noodles (HK$88) from renowned C.E.O. Beef Noodles in Taiwan. These noodles can’t be found anywhere else in Hong Kong (barring the limited-time KIN Noodles pop-up at Central Market), so this is definitely a must-try item. The selected beef foreshank is amazingly tender, showcasing a complex broth with flavours ranging from beef and pork bones, to chicken feet, to vegetables, to a myriad of spices.

Another dish that stands out is the roast chicken (HK$228) from Michelin-starred Yardbird in Sheung Wan. The antibiotic- and hormone-free three-yellow chicken is marinated in a blend of sake, shio koji (fermented rice) and kombu salt. Encased within the golden, glossy and crispy skin is succulent meat filled with hot, salty juices.

From Thailand, EASY! buddy’s beef kaprao (HK$128) also impresses. Topped with a fried duck egg with crispy edges and sliced beef that has a deep chargrilled aroma, the fried glutinous rice beneath absorbs all the goodness of the beef fat and egg yolk.

We also recommend Sip Song’s phad see ew (HK$88) from the popular Thai eatery in Repulse Bay. Fresh flat noodles are used, resulting in an addictively chewy texture that many other Thai restaurants fail to achieve.

The mala chicken and soft-bone wontons with dan dan flat noodles (HK$78) courtesy of Amaze Dumplings in Mid-Levels are worth a try too. The wontons and noodles are tossed in a spicy and numbing sauce that left our tongues tingling. We loved the signature chewy dumpling skin too.

Waffles by the 852’s own MOMO perfectly wrapped up our meal. The purple potato mochi waffle (HK$60) made with almond milk is vegan and gluten friendly, while the campfire s’mores waffle (HK$60) is made with a lower percentage of milk, resulting in a crispier texture.

There’s something for everyone at KIN Food Halls, pleasing even the pickiest of eaters.

This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.

For more articles like this, like Foodie on Facebook and follow us on Instagram

The post 6 Delicious Celebrity Chefs’ Dishes at KIN Food Halls appeared first on Foodie.

Salad niçoise (HK$168): with fresh, crunchy lettuce and clean-tasting Ortiz tuna from Spain, this salad brightened up our palates for the coming courses.

Steak tartare (HK$238): we particularly appreciated that the steak was hand cut instead of ground by a machine, as we often find steak tartare too mushy; this tartare manages to retain a bit of texture. With balanced condiments and acidity, complementing yet not overpowering the natural flavour of the beef, this was one of the best dishes of the night.

Burrata with marinated tomatoes (HK$178): what could go wrong with this combination? The cherry tomatoes were super fresh; it’s unfathomable how such a tiny fruit can house such an ample amount of sweet, bursting juiciness. The lush, oozy curds of the burrata were encased within a spongy, elastic layer. The top-notch, fresh ingredients bring this classic Italian dish to a whole new level.

Snails (HK$258): the snails are infused with an aromatic garlic butter sauce. We could not help mopping up all the juices off the plate with some baguette.

Red onion tart Tatin (HK$258): baked to golden brown, the onions were fully caramelised and softened, giving the pie its signature sweetness. Sainte-Maure, an unpasteurised cheese made from full-fat goat milk, is added to give some extra creaminess.

Barramundi fillet (HK$288): the barramundi was immaculately executed, featuring flaky and tender meat. The robust puttanesca sauce is slightly spicy, giving the mildly flavoured fish a bit of punch.

Butter chicken (HK$298): the sauce is silky smooth and lusciously rich. We like that the restaurant pairs both roti and basmati rice with this delicious Indian dish.

Beef Wellington (HK$898 for 2–3): and here comes the highlight of the meal, which all of us looked forward to the most. However, this beef Wellington was slightly disappointing as the steak was overcooked, making it tough and dry. We loved the black truffle jus and puff pastry layer that went with it though. If the cooking temperature and time can be adjusted, this dish would certainly be amazing.

Dessert time! The sugar on the crème brûlée (HK$128) was perfectly caramelised, while we loved the acidic zing from the raspberry jam in the panna cotta (HK$128). But our favourite dessert had to be the dark chocolate terrine (HK$128), which is rich, smooth and has just the right amount of astringency.

Verdict

Do try out the new à-la-carte dinner menu at Mr Wolf with your friends and family. It would be the perfect choice for a lighthearted dinner.

Where: 5/F, Crawford House, 70 Queen’s Road Central, Central

For reservations: phone 2526 0838 or book online

This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.

For more reviews like this, like Foodie on Facebook and follow us on Instagram

The post The Revamped Mr Wolf appeared first on Foodie.

The sandwiches are bomb. The Nordic smoked salmon sandwich (HK$67) on sourdough (of course) is packed with a generous amount of smoked salmon, rocket and cream cheese. It’s hard to go wrong with this combo of ingredients, and this sarnie is deliciously satisfying. As for the Italian Club (HK$58), it’s filled with speck, salami, mortadella and cheese. The ciabatta is really hydrated and soft, making it perfect for this sandwich in particular.

Sour Dough’s vegan and vegetarian soup offerings keep up with the healthy eating trend in Hong Kong. The chunky tomato soup (HK$38) is rich and filling – the best type of comfort food in this chilly weather.

And we definitely could not miss out on trying some of Sour Dough’s signature pastries! We went for the classic choices of sourdough pain au chocolat (HK$25) and kouign amann (HK$31). The croissant was baked to perfection – crispy and flaky on the outside yet buttery and flavourful on the inside. Both pastries are incredibly light and, more importantly, not overly sweet, making them simply irresistible.

Verdict

Sour Dough is a hit with both lovers of bread and carbs and those looking for healthier dining options in the form of fresh, tasty salads and sandwiches.

Where: 80 Queen’s Road East, Wanchai

To contact: phone 2571 8873

This write-up is based on an anonymous, independent visit. The meal was paid for by the author and no monetary compensation was provided in exchange.

For more reviews like this, like Foodie on Facebook and follow us on Instagram

The post Sour Dough, Revisited appeared first on Foodie.

Home-grown casual dining concept Bite by Bite officially launched its flagship store in Mongkok in early November. Spanning more than 1,200 square feet, this two-storey shop channels a chic and modern vibe, with the aesthetics inspired by Hong Kong playgrounds. Guests can expect creative and modern reinventions of classic street food and local desserts.

First up was a local favorite – siu mai (HK$58). Served in a sizzling skillet, the iconic Cantonese snack is drizzled with a splash of shrimp oil, further enhancing its freshness. Soft yet chewy, with a slight punch from the dried radish, these bites are irresistible.

Next up was wun jai chi, or imitation shark fin soup (HK$68). Fish maw is added to make the soup feel more premium. We particularly loved the substitution of vermicelli with healthier, 0-calorie konjac noodles.

Keeping up with the mochi trend in Hong Kong, we had to order these sweet dumpling lollipops (HK$108). Balls of mochi are presented in the form of skewers, with a tiny gas stove provided for grilling. Deft hands are required to perfect the grilling process as the mochi sticks rather quickly to the mesh. The trick is to keep flipping them like Japanese chefs do with yakitori. It’s worth all the effort though as you pop the warm, crispy and chewy glutinous rice dumplings into your mouth. Six kinds of dips are provided for mixing and matching: ginger rice syrup, black sesame sauce, osmanthus butter honey, jujube quinoa crisps, soy powder and peanut sesame sugar.

Salted egg yolk chicken wings (HK$68/6) are something we order every time we see them on the menu. Plump, juicy wings are lusciously gilded with a golden, buttery salted egg yolk blanket, with a hint of sansho pepper powder adding a slight kick.

Bite by Bite’s drinks are also not to be missed. We tried the ma la s’more (HK$52), which is basically a hot chocolate drink with the addition of Sichuan peppercorn! This unique combination is potent but surprisingly comforting.

Verdict

Instagram-worthy local bites with many inventive, global twists – thumbs-up!

Where: Shop 4, G/F, Ngai Hing Mansion, 2–24 Pak Po Street, Mongkok

To contact: phone 3709 8250

This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.

For more reviews like this, like Foodie on Facebook and follow us on Instagram

The post First Look: Bite by Bite appeared first on Foodie.

At the beginning of hairy crab season, the Pirata team treated Executive Chef Davide Borin, who was born and raised in Venice, to his first-ever hairy crab feast. That was when the chef finally understood what all the hairy crab hype is about, and he decided to create an exclusive hairy crab pasta (HK$260; +HK$88 as part of tasting menu) at Pici – made with garlic, olive oil, ginger, clam stock, Shaoxing wine and a whopping 100g of hairy crabmeat and roe, melding Italian cuisine with Chinese elements and bringing the two cuisines together with a bang.

Starting from Saturday, 5 November 2022 for dinner, the limited-time hairy crab pasta dish is available at each Pici location on set dates throughout the month, with 30 portions per night on a first come, first serve basis. Check out the schedule above in order to get the chance to savour this decadent dish!

This season, we also recommend the hand-cut pappardelle porcini (HK$140), which exudes meaty, nutty and earthy flavours from the porcini mushrooms, making it one of our all-time favourites at Pici.

Bejewelled with salmon caviar and doused in a lemon-thyme-butter sauce, the black ravioli smoked salmon (HK$160) reveals an oozing Japanese egg yolk when cut open.

Pici’s hairy crab pasta schedule:

5–6 November: Wanchai

7–8 November: Central

12–13 November: Tsim Sha Tsui

14 November: Shatin

19–20 November: Lai Chi Kok

21–22 November: Kennedy Town

26–27 November: Tseung Kwan O

28–29 November: Causeway Bay

30 November: Taikoo Place

Where: click here for Pici locations around town

This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.

For more reviews like this, like Foodie on Facebook and follow us on Instagram

The post Must-Try: Hairy Crab Pasta at Pici appeared first on Foodie.